INGREDIENTS
1 tbsp
extra virgin olive oil
1 cup
chopped yellow onion
1 cup
chopped yellow bell pepper
1/2 cup
diced dried apricots
4 cups
chicken broth
1
and 1/2 cups red lentils, rinsed
1 14.5 ounce can
of diced tomatoes, drained
1/2 cup
quick cooking bulgur (I use Bob’s Red Mill)
1/2 tsp
cumin
1/4 tsp
thyme
1/8 tsp
celery seed
1/4 tsp
garlic powder
1/2 tsp
dried parsley
2 cups
water